Monday, September 14, 2009

Crock Pot Chicken Tikka Masala

1 1/2 pound skinless, boneless chicken breast diced into large cubes
1 tablespoon dijon mustard (my substitution for mustard seed oil)
2 ounces milk
5 ounces natural yogurt
2 tablespoons lemon juice
1 small can of tomato sauce
5 cloves (large size) garlic, finely chopped
1/2 can chopped green chilies
2 tablespoons paprika
2 tablespoons garam masala (i couldn't find this but it still turned out fine!)
1 teaspoon cumin powder
1/2 teaspoon turmeric
cilantro as garnish


Whisk together all of the ingredients minus chicken in your crockpot. If you want to marinate at this point, place mixture into the fridge to marinate for 24 hours.

It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.

Turn the crockpot on low until the chicken is cooked throughout (6-8 hours). Most people serve over Basmati rice.

This recipe from CDKitchen for Chicken Tikka Masala serves/makes 4

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